The beauty – and sneakiness – of this recipe is that it gets in a whole head of cauliflower. It’s delicious, comes together quickly, and was a big hit with Dave and I and both the kids (a dinnertime where we’re not fighting to get them to eat the meal? Priceless!). I’ve had a version of spaghetti pie made with ricotta or cottage cheese, which was really good. But I liked this version even better!
Sneaky Spaghetti Pie
- 1 head of cauliflower, cored and chopped into large pieces
- 1lb. spaghetti, any variety (gf also works)
- 1/4c. pesto
- 2 eggs
- 1 1/2c. shredded parmesan
- 3-4c. spaghetti sauce
- salt to taste
Place the cauliflower in a large pot and cover with salted water. Bring to a boil. Simmer until cauliflower is tender, about 15 minutes. Scoop out the cauliflower with a slotted spoon and place in a food processor or blender. Return the water to a boil for the spaghetti noodles and add more water if needed. Cook the noodles as directed. While the noodles cook, blend together the cauliflower, pesto, and eggs until smooth and creamy. Add salt as needed. When the noodles are finished, drain and return to the pot. Add the cauliflower sauce to the noodles and mix well. Add 1/2c. parmesan and mix again. Pour into a greased 8″ round pan. Top with the remaining parmesan. Cover with foil and bake for 20 minutes at 350 degrees. Take off the foil and back for another 5-10 minutes until cheese is melted and starting to brown. While the pie is baking warm the spaghetti sauce in a small pot. Slice the pie and serve, topping with sauce. Serves 6.